Bacon, where does it end??
Okay just when I got used to the chocolate covered bacon craze, I get yet another slab of it thrown into my poor pathetic face. Bf and I were watching DDD on 9/22, episode called "Diner's you sent me to" and he visited a Minniapolis, MN Diner that made a beaker of bourbon with bacon fat on the top. They chilled and strained the bacon fat so it wasn't gelatinous, then blended it with bourbon served neat in a beaker. WTF is that all about? When I saw that I had to ask my bf to pinch me to make sure I didn't doze off during the show and was having this terrible nightmare.
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7 Comments:
That's not really a new thing, random places have been mixing bourbon or whiskey with a bit of bacon flavor for a while. It's interesting, that's for sure.
Laurel E at 9:26AM on 09/24/08
Hey, so I could come up with a great Manhattan-ish martini with these ingredients.
Do you know the process taken to "chill and strain the bacon fat so it wasn't gelatinous"? How is it blended?
Ps. Mmmm...bacon.....bacon fat
hungrychristel at 10:02AM on 09/24/08
Watch DDD show I have listed above, or google it, at that point I tuned out. Bf was watching and told me what they did. They have a ton of recipes for drinks made this way if you google it that I can't bare to look at. Don't get me wrong, I love LOVE bacon. Using the grease for flavor of say biscuits, ect. is one thing but to add to a liquid to drink, never heard of it. Let me know what you think if you try any of them please.
pjracz10 at 10:29AM on 09/24/08
All they did was add rendered bacon fat to some bourbon. Let it sit for 8 hours, then chill it and remove the bacon fat. What's left is bourbon with some smokey-bacon flavor to it. You don't actually end up drinking the bacon fat.
Sounds like it could be quite interesting to me, really.
ccbweb at 2:44PM on 09/24/08
ccbweb is right. It does not make the liquor taste like fat or liquid meat.
It really is imparting more of the smoke flavor from the bacon. It's not my cup of tea but if you like smoky liquor (any scotch fans in the house?) it can be quite nice. If you freeze the concoction, you can easily strain the fat out with a strainer or cheesecloth. I have some in the cupboard right now.
The general technique is called fat-washing. It's very, very "in" with the mixology crowd right now. Apparently perfumers have used this technique for ages before it caught on with the mixology people.
Previously on SE and other places:
http://www.seriouseats.com/2008/04/bacon-infused-bourbon-and-maple-syrup-cocktail.html
http://www.seriouseats.com/2008/04/bacon-infused-old-fashioned-cocktail-tutorial-video.html
http://nrnstandardsandpours.blogspot.com/2008/04/fat-washing-and-you-grand-marnier-navan.html
http://www.foodandwine.com/articles/secrets-of-a-cocktail-master
http://forums.egullet.org/index.php?showtopic=113445
kathryn at 3:51PM on 09/24/08
Whew!! Like I said I was not really listening to the show and was thinking that some of the fat would remain in the shot, yuk. Has anyone ever tried this drink? I have never heard of such a thing.
pjracz10 at 2:38AM on 09/25/08
Sign me up fast. I might try this at home...how would it be with vodka, do ya think?
bessfour at 5:48PM on 10/29/08